Grain and Gluten Free Bread Recipes

A quick note about grain and gluten free bread recipes: Out of all the grain free options out there, bread could probably be classified as THE hardest one to match up with the real thing.

If you've tried even commercial grain and gluten free bread recipes, you'll know what I'm talking about. So, set your expectations accordingly.

All of these recipes are delicious in their own right, so don’t be scared, get to know them and let them grow on you.

More to be added, so don't wander too far away now.

Gluten Free Bread Recipe No. 1:
Breakfast Toasting Bread

I’ve been really addicted to this first bread recipe, adapted from a recipe by Elana Amsterdam. It’s made with almond meal, it's yeast free and is great for toasting. A grain and gluten free bread like this makes a great breakfast and is perfect for the sweeter toppings like jam, honey or any of the nut butters.

It’s good with blanched or unblanched almonds and works fine with slightly coarser ground almonds that you’ve blended yourself using a standard kitchen mixer.


1 ½ cups almond meal

¾ cup arrowroot

¼ cup flax seed meal

½ teaspoon salt

½ teaspoon baking soda

4 eggs

1 teaspoon agave nectar or honey

1 teaspoon apple cider vinegar


In a medium bowl, combine almond flour, arrowroot, flax meal, salt and baking soda.

In a larger bowl, blend eggs 3-5 minutes until frothy. Stir agave and vinegar into eggs.

Mix dry ingredients into wet.

Pour batter into a greased medium sized loaf pan. Bake at 175°C/350°F for 20 – 35 min

Gluten Free Bread Recipe No.2:
Herb Bread

Grain free bread

This bread is what you could call your quick fix. This is because you can make it quickly, in your frypan without waiting for the oven to heat, if you need to. It's designed to be flat in shape, but not so thin that you've got crackers on your hands. Flatten the dough out to about 1 inch (2.5 cm) - no rolling required. Just press it down with your hands.

Given that its egg free, yeast free and, of course, grain and gluten free, you don't need to put in any more effort than this to satisfy your bread cravings.


1 cup amaranth flour or buckwheat flour

1 cup soy flour

¼ cup arrowroot or tapioca flour

1 tsp guar gum

2 tsp salt

2 tsp garlic flakes

2 tsp onion flakes

2 tsp Italian herb mix

1 tsp baking soda

1 ½ cups water

2 tbs vegetable oil

Rock salt (optional)

Fresh rosemary (optional)


Sift dry ingredients. Add the water to the dry ingredients in small amount, stirring each time. Add oil and mix. The mixture will form a batter.

Spread the mixture onto a baking sheet lined with baking paper. Sprinkle with rock salt and fresh rosemaryBake at 170°C/350°F for approximately 20 minutes or until browned.

Alternatively, you can heat your non stick fry pan to medium heat and cook the dough on each side for approximately 10 minutes.

This bread has a thick crust. Cut lenthways and toast for best results.

Gluten Free Bread Recipe No. 3:
Crusty Onion Rolls

gluten free onion rolls

This recipe, again yeast free, is a doddle to create. It’s inspired from Melissa Diane Smith’s book
Going Against the Grain: How Reducing and Avoiding Grains Can Revitalize Your Health.


3 cups (300g) almond meal

1 tsp baking soda

1 tsp salt

1 cup (110g) grated cheddar cheese

1 tsp ground pepper

35g (⅓ cup) onion, finely chopped

¼ cup olive oil

2 eggs


Preheat to 170°C/330°F.

Combine almond meal, baking soda, cheese, salt, pepper and onions. Whisk oil and eggs together. Add to dry ingredients and knead.

With moist hands form into 6 buns and place on baking tray lined with paper. Place a heatproof dish filled with water in the oven to make the rolls crusty.

Bake for 15 minutes then turn the oven down to 150°C /300°F and bake for another 15 minutes.

Gluten Free Bread Recipe No.4:
White Bread

This is a no fail, easy to make, white bread recipe that is light, soft and very moreish.


2½ cups soy flour

1½ cups arrowroot or tapioca flour

2 tsp baking powder

1 tsp guar gum

1½ tsp salt

1 cup water


Combine dry ingredients. Add water slowly until you get a sticky but dough-like consistency. Leave some water out if the mixture starts to get too wet. Similarly, add more water one teaspoon at a time if it is too dry.

Press dough into a small, oiled loaf tin, or, mold with wet fingers into a disc shape of approximately 4cm/1½ inches in height onto a baking tray lined with baking paper.

Bake in a 345°F/175°C oven for 45 minutes until lightly browned.

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